Hello fellow smokers! I'm Jim and we live in Terrell, TX right now. Just retired and ready to do some serious smoking. I have a Brinkman smoker and a Weber Smokey Mountain 22.5. I've cooked up to 7 briskets at a time using both smokers. Pecan wood is my favorite but when I make a trip back to Illinois to visit, I ALWAYS bring a pick-up load of wild black cherry wood back with me.
My wife and I plan on traveling a lot and the Weber breaks down and stows nicely in the pick-up. I put casters on the legs to assist in comfortably moving it around. Also added a couple more handles and used hi-temp sealing tape to make it even more efficient.
Looking forward to discussing rubs/mop recipes. I do love ABT's as well and always looking for filling recipes.
This is an awesome website and I am looking forward to sharing as well.